๐ง๐ฒ๐ป๐ฑ๐ฒ๐ฟ ๐ฎ๐ป๐ฑ ๐๐๐ถ๐ฐ๐ ๐๐ฎ๐ฟ๐น๐ถ๐ฐ ๐๐๐๐๐ฒ๐ฟ ๐ฆ๐๐ฒ๐ฎ๐ธ ๐๐ถ๐๐ฒ๐
๐๐ก๐๐ฅ๐๐๐๐๐ก๐ง๐ฆ:
โข 2 pounds of steak, I used beef tenderloin, cut into bite size pieces
โข 4 cloves garlic, minced
โข ยผ cup butter
โข ยผ cup white wine
โข 1 tablespoon olive oil
โข 1 tablespoon fresh parsley, chopped
โข ยฝ teaspoon smoked paprika
โข ยฝ teaspoon salt
โข ยผ teaspoon ground pepper
๐๐๐๐๐๐๐พ๐๐๐๐๐:
1) Cut the steak of your choice into bite-size pieces. I used beef tenderloin, but you can use NY Strip or Ribeye if youโd like. Sprinkle the steak with smoked paprika, salt and pepper.
2) Heat a large cast iron skillet to medium high. Add in the olive oil, then sear all sides of the steak. Be sure not to overcrowd the pan, otherwise the steak will steam, rather than sear.
3) Once the steak is seared and reaches your desired temperature when checked with a meat thermometer (I prefer 125F), remove and set aside.
4) Add the garlic to the skillet, and cook for just about 10 seconds, careful not to let it brown. Then pour in the white wine (or beef broth), to deglaze the pan. Allow โ
of the wine to evaporate as youโre scraping up the brown bits of flavor.
5) Add in the butter and cook for another 2 minutes. Add the steak back in and toss in the butter. Garnish with parsley and serve.
6) Store leftovers in the fridge for a few days or freeze in an airtight container.
7) Enjoy !!!
